I collect cookie cutters (I have over 5,000!), so a good cutout recipe is a must. These sweet delights are crisp and buttery-tasting with just a hint of lemon, and the dough handles nicely.
—BONNIE PRICE YELM, WA
PREP: 25 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 6 DOZEN (2 1/4 INCH COOKIES)
1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
2 teaspoons baking powder
GLAZE
1 cup confectioners’ sugar
2 tablespoons water
1 tablespoon light corn syrup
Food coloring, optional
1. In a bowl, cream butter and sugar. Add egg and extracts. Combine flour and baking powder; gradually add to the creamed mixture and mix well. (Dough will be very stiff. If necessary, stir in the last cup of flour mixture by hand. Do not chill.)
2. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut out the cookies into desired shapes. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-7 minutes or until the edges are lightly browned. Cool for 2 minutes before removing to wire racks; cool completely.
3. For the glaze, combine the sugar, water and corn syrup until smooth. Tint with food coloring if desired. Using a small brush and stirring glaze often, brush on cookies, decorating as desired.